4 kinds of meat Steaks and 4 different ways to cook to perfection.

These are four of the best steak cooking techniques with the best classic cuts of steak that I have come across and tested. Follow these procedures carefully, using the best cut of meat you can find. (From the butcher and the supermarket), the technique turns out deliciously perfect steak every time, just how do chophouses above.

Two of these techniques to cook steaks to grill outdoors. (One way to be more rural than the other) as their main method of cooking. One way to use the oven to cook a steak house. The last person to use the most expensive cuts of chops, beef that is cooked indoors using Stockpot.

Grilled New York Strip Steak 15 minutes.

Oz Season 16 - The New York Kosher salt and pepper and grill to a hot temperature of your steak and cook for 5 minutes, open the cover, but look closely. When the steak is good flip, char and grill for another 5 minutes, remove the steak and let rest for 5 minutes, drizzle with melted butter and sea salt.

Santa Maria, flat iron steak on the barbecue grill.

Cast iron steak flat on the grill with the heat of the oak that was created under the grill for 5 minutes on each side. For seasoning, add half a tablespoon of granulated garlic, salt and pepper while cooking. Let steak rest for 5 minutes after pulling it off the grill.

Cowboy Rib Eye Steak with oven fries.

Use 16 ounces - in choppers rib eye. Cook for 10 minutes in the pan in the preheated oven to 450 degrees F., steel pan will allow the meat to chew on the fat in the flavor of its own, it produces a very good edge. Once out of the oven, let the steak rest for 5 minutes, salt to taste in steak on your plate. But not before.

Beef stew over.

Pour enough water into the Stockpot beef broth to cover a large ridge. (Do not put meat in the pot), heat over low heat so that it is just simmering, then put the meat in the pot. Cook at about 10 minutes when the temperature reached 130 degrees, pork tenderloin in the surrounding medium rare to rest 5 minutes and cut tenderloin steaks, 2 inches, served with sea salt and prepared horseradish or mustard, spicy. , on the side.